Healthy Cookies
Recipe adapted from: Quinoa 365 by Patricia Green and Carolyn Hemming
2/3 c. water
1/3 c. quinoa
1 c. butter
1 1/3 c. brown sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
2 c. whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. salt
1 1/4 c. rolled oats
1/3 c. shredded unsweetened coconut
1/3 c. raw sunflower seeds
1/3 c. flaxseed meal
1/3 c. sesame seeds
1/2 - 1 c. dark chocolate covered pomegranate seeds (we bought them at Costco but it would be easy to just sub in dark chocolate chips and dried cherries or something like that if you can't find them)
Bring water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat and leave covered for an additional 6 minutes. Remove lid and fluff with a fork. Set aside to cool.
Preheat oven to 350 degrees.
Cream the butter with the brown sugar in a large bowl. Add the eggs and vanilla and mix thoroughly.
Combine the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the oats, cooked quinoa, coconut, sunflower seeds, flaxseed meal and sesame seeds to the flour mixture and stir until well blended. Combine with the butter mixture and stir until well mixed.
Roll the dough into 1 1/2 inch balls and place 2 inches apart on a baking sheet. Bake for 8-10 minutes until bottom is just golden brown. Allow to cool completely on baking sheet before moving.
Makes approx. 5 dozen cookies.
Food for Thought: If you don't want 5 dozen cookies just sitting around begging to be eaten, simply roll out the dough into balls and flash freeze for approx. 2-3 hours on a plate or baking sheet before transferring to a freezer bag. Then, when baking, place frozen dough on cookie sheet and bake for about 2-4 minutes longer than regular cooking time.
No comments:
Post a Comment